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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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For all you seafood lovers, here is a wonderful summertime cold soup, that is very flavorful and delicious. Ingredients:
12 fresh ripe tomatoes, peeled and seeded |
3 -4 cloves fresh garlic (or more or less to suit taste, i find that 3 cloves are just the right amount) |
1/2 cup yellow bell pepper, diced small |
1/2 cup red bell pepper, diced small |
1/2 cup green bell pepper, diced small (do not use just green bell pepper, as the soup will be bitter, try to mix all together) |
3/4 cup green onion (white part only) |
3 cups cucumbers, peeled,seeded and diced |
1/2 cup olive oil |
3 tablespoons lemon juice |
1 1/2 teaspoons salt, to taste |
1/2 lb small shrimp, cooked and chilled |
1/2 lb crabmeat, cooked and chilled (it is best to use fresh crab meat for this, but imitation can be used if desired) |
crouton, for garnish |
Directions:
1. In a food processor, place the garlic and tomatoes; blend until a rough-chop stage.
2. Dice peppers and green onions.
3. In a large mixing bowl, place the crushed tomatoes, cucumbers, peppers, green onions, olive oil, lemon juice and salt; mix well.
4. (if desired you may process all of the veggies for a smoother texture, if you prefer a chunky gazpacho, then leave the veggies chopped).
5. Chill for 2 hours.
6. Ladle into small soup bowls.
7. Cut the shellfish into bite-size pieces, and divide equally among the bowls.
8. Top with croutons, and freshly ground black pepper.
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